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–+ servings
A photograph of a white oval platter displaying a perfectly arranged circle of deviled eggs. Each egg is meticulously filled and garnished with a sprinkle of paprika and finely chopped fresh chives, some elegantly topped with crispy bacon bits, others with a vibrant dot of sriracha or a thin slice of pickle. The platter rests on a clean white linen napkin alongside a gleaming silver appetizer fork, all set against the backdrop of a pristine white marble kitchen countertop. Soft, diffused natural light illuminates the scene, highlighting the textures and colors of the deviled eggs.

Deviled Eggs (Classic & Variations)

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Deviled eggs are creamy, tangy, and always a crowd-pleaser. Use the classic version or try one of several easy variations like bacon, avocado, or sriracha. Great for parties or snacks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon white vinegar
  • salt and pepper to taste
  • paprika for garnish
  • optional toppings bacon bits, chives, sriracha, avocado, relish

Equipment

  • Saucepan For boiling the eggs
  • Mixing Bowl To mash the yolk filling

Method
 

  1. Place eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10–12 minutes.
  2. Transfer eggs to an ice bath and let cool completely. Peel and slice each egg in half lengthwise.
  3. Scoop yolks into a bowl and mash with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  4. Spoon or pipe the filling back into the egg whites.
  5. Sprinkle with paprika and add any toppings. Chill until ready to serve.

Notes

  • Prep the eggs and filling ahead of time, then assemble before serving.
  • Use a zip-top bag with the corner cut for easy piping.
  • Store in the fridge for up to 2 days in a sealed container.

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